1 1/2 cups (6-ounces) grated cheddar cheese, divided*
1 cup sour cream
* I usually use a combination of cheeses that
I happen to have in the refrigerator.
Preparation:
Preheat oven to 400 degrees F. Scrub potatoes well and prick several times
with fork; bake approximately 1 1/2 hours to 2 hours. Remove from oven and
let cool. When cool, cut in half lengthwise and scoop out potato pulp; set
aside. Discard skins. Learn how to bake a
Perfect Baked Potato.
Cook bacon until crisp; remove from heat. Drain of fat, reserving drippings
and set aside. Crumble the bacon and set aside.
In a large soup pot over low heat, add
reserved bacon dripping (fat) and butter. Add onion and sauté approximately
4 to 5 minutes until soft. Whisk in flour until well combined; cook for several
minutes, but do not let brown. Gradually add milk and bring to a slow boil,
stirring constantly, until thickened. Add potato pulp, salt, pepper,
crumbled bacon, and 1 cup cheese. Stir and cook until cheese is melted. Stir
in sour cream. Add extra milk, if necessary, for desired thickness.
NOTE: At this point, soup may be
refrigerated until ready to serve. When ready to serve, warm over low heat,
stirring until hot. Remove from heat and serve in soup bowls.
To serve, serve in individual soup bowls
garnished with the remaining 1/2 cup cheese. Additional crumbled bacon,
sliced green onions, and/or chives may be served to sprinkle onto the top of
the soup.
Makes approximately 6 to 8 servings (10
cups).
